CHILLED PEA SOUP SHOOTERS
Enjoy pea soup in a whole new way! The garnish is curried crab, which will catch everyone by surprise. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers Lunch
Time 20m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Place the peas, broth, mint, lime juice, cumin and salt in a blender. Cover and process until smooth. Add yogurt; process until blended. Refrigerate for at least 1 hour., Meanwhile, in a small bowl, whisk the mint, lime juice, oil, curry paste and salt. Add crabmeat; toss gently to coat. Chill until serving., To serve, pour soup into shot glasses; garnish with crab mixture.
Nutrition Facts : Calories 40 calories, Fat 1g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
COLD PEA SOUP WITH HERBED OIL SWIRL
Creamy, cold, and refreshing, this pretty green soup is the perfect way to start a warm weather dinner party.
Provided by Anna Stockwell
Categories Soup/Stew Low Fat Vegetarian Kid-Friendly Yogurt Pea Spring Summer Healthy Freeze/Chill Chill Dinner Small Plates
Yield 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 1 1/2 teaspoons salt and 2 cups water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.
- Remove pot from heat and stir in yogurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight.
- Divide soup among bowls and top each with a swirl of Herbed Olive Oil.
- Do Ahead
- The soup can be made and chilled for up to 2 days.
PEA SHOOTS WITH SHRIMP, BACON, AND CHIVES
Pea shoots are the tender, young first growth, usually of snow peas. They are more likely to be found in early spring at your farmers market.
Provided by threeovens
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 2 quarts of salted water to a boil; prepare and ice water bath.
- Add shrimp and cook until opaque, about 2 minutes; place in the ice water bath for 5 minutes, then peel, and transfer to a bowl.
- Cook bacon in a large skillet, over medium high heat, stirring often, until crisp, 8 to 10 minutes; remove with a slotted spoon and drain on paper toweling.
- Add shallots to skillet and cook until just softened, about 1 or 2 minutes; whisk in vinegar, mustard, sugar, salt and pepper.
- Add pea shoots, season with salt and pepper, and toss to combine.
- To serve: Transfer pea shoots to a serving bowl, top with shrimp, and sprinkle with crumbled bacon, chives, and tarragon.
Nutrition Facts : Calories 123.8, Fat 6.4, SaturatedFat 1.9, Cholesterol 79.8, Sodium 467.6, Carbohydrate 6.1, Fiber 0.5, Sugar 2.3, Protein 10.3
PEA SHOOTS (STIR-FRIED PEA SHOOTS -- CHOW DAU MIU)
Pea shoots are the tips of the vines and the top set of leaves of the pea plant. I was introduced to these by my BIL a couple of years ago. I found no recipes for it here or on line. Which lead me to add my recipe.
Provided by Rita1652
Categories Greens
Time 11m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the pea shoots thoroughly in cold water twice, lightly drain.
- In a large wok or skillet over high heat, heat oils add ginger, garlic and sugar. Toss and add shoots, soy, & oyster sauce.
- Stir-fry for two to three minutes, or until the leaves soften and are tender. Remove shoots leaving the liquid in pan. Place shoots on serving dish. Reduce the remaining liquid by 1/2. Pour over shoots and serve immediately.
PEA SOUP SHOOTERS
Appetizers really don't get any easier than this. These shooters can be made ahead, they're colorful, and they won't weigh you down. Top with a small dollop of yogurt for a little more tang. -Jacyn Siebert, San Francisco, California
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Place the first 6 ingredients in a blender; cover and process until smooth. Add yogurt; process until blended. Transfer to a pitcher; refrigerate 1 hour to allow flavors to blend., To serve, pour soup into shot glasses; top with mint leaves.
Nutrition Facts : Calories 30 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 92mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
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